Give Sprouts a Chance!

A bowl of Maple Candied Brussels Sprouts with Bacon

They may be the world’s most maligned vegetable, but the humble Brussels sprout is one of my favorites! If you’re on the fence, my best Brussels sprout recipes are sure to inspire you to give these delicious little guys a second look.

Brussels sprouts ready to be made into Maple Candied Brussels Sprouts with Bacon

the answers to your burning Brussels sprouts questions

Why are they called Brussels sprouts?

Originally sprouts were grown in Brussels, Belgium, and so they took on the name.

Are Brussels sprouts baby cabbages?

Brussels sprouts look like tiny little cabbages, and they are members of the same plant species, (brassica oleracea) but sprouts are a separate plant.

Why do Brussels sprouts smell bad?

Some members of the cabbage family have a reputation for a sulpher-y smell when cooked, but this smell doesn’t translate into any bad flavors. The smell is more noticeable the longer you cook these vegetables, so faster cooking methods like roasting in a hot oven, or lightly steaming, are good options.

Are Brussels sprouts good for you?

Yes! Brussels sprouts are low calorie, low carb, and full of fiber, vitamin C and vitamin K.

What’s the best way to cook Brussels sprouts?

Brussels sprouts can be cooked in many ways: boiled, fried, sautéed, etc., but my favorite way to cook them is to roast them in a very hot oven. They get crispy and caramelized, and they become absolutely delicious.

How do you trim a Brussel sprout?

With a small sharp knife slice off the bottom stem end. Remove any loose or blemished leaves. If you are cooking large whole sprouts, slice an “x” with the tip of your knife into the stem end. This will allow heat to penetrate the densest part of the sprout and it will cook more evenly.

Can you cook Brussels sprouts in an air fryer?

Yes, crank the heat up to 400F, trim and slice your sprouts in half, (or quarters if large) drizzle with oil, and fry for about 15 minutes, or until crisp. Be sure to give the basket a shake at least once during cooking.

maple candied Brussels sprouts with bacon

If this doesn’t make you love Brussels sprouts, I don’t know what will! A sweet maple syrup glaze and crispy bacon make the perfect contrast to nutty roasted sprouts. I love this dish for the Thanksgiving table, but also think about it as a simple side for lots of fall and winter meals.

A wooden bowl filled with Maple Candied Brussels Sprouts with bacon

creamed Brussels sprouts

Vegetable gratins make such comforting side dishes, but potatoes get most of the love. This unusual recipe might be my favorite, the texture of the sprouts works really well with the creamy sauce.

Cheesy Creamed Burssels Sprouts ~ the side dish that will convert everyone at the table into Brussels sprout fans! ~

cheesy Brussels sprout dip

If you love a classic onion dip, or spinach and artichoke dip, this Brussels sprout dip follows in those same delicious footsteps. I first had this at a restaurant and loved it so much I recreated it the next day. It’s a winner!

Cheesy Brussels Sprout Dip with grilled bread

Brussels sprout carbonara

I love a great pasta carbonara, but sometimes I just have to add a twist. Sautéed Brussels sprouts bring texture and a bit of freshness to this classic dish, and honestly, I like it even better than the original.

Brussels Sprout Carbonara ~

Brussels sprout soup with bacon

This thick chowder features Brussels sprouts ~ but some of the credit for this luscious soup has to go to the shallots, cream, sharp cheese aaaaaaaaaand, bacon. Lots of it.

roasted Brussels sprouts and pomelo salad

This unique recipe from Yotam Ottolenghi pairs sprouts with citrus and herbs for a totally fresh flavor experience. It would be a deliciously sophisticated Thanksgiving salad, and would make any vegans at the table very happy.

Roasted Brussels Sprout and Pomelo Salad

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    Leave a Reply

  • Reply
    November 19, 2021 at 8:44 am

    You have a brussel sprout slaw on your website I wish to try for Thanksgiving. One ingredient listed is mustard. Is this dry mustard, dijon mustard, or yellow mustard? I’m looking forward to serving this!
    Thanks, Kim

    • Reply
      Sue Moran
      November 19, 2021 at 8:51 am

      It’s a prepared mustard, so Dijon, or any mustard that you like, really.

  • Reply
    October 17, 2021 at 8:54 am

    I love Brussels sprouts. I can’t wait to try all these variations. On a side note when my kids were little they used to say we we’re having tiny skulls for dinner. They ate them so that’s what we call them!

    • Reply
      Sue Moran
      October 17, 2021 at 2:24 pm

      Haha, that’s so funny. Perfect for Halloween!

  • Reply
    Kim C
    October 17, 2021 at 8:11 am

    I love Brussels sprouts! Just a quick question: when I roast mine in the oven or air fryer (i always halve them) sometimes the exterior is ready to burn while the interior still is hard. To help with this I’ve been microwaving them after cleaning for about 1 minute. This seems to help without making them mushy. Do you have any addition advice? I’m using recommended temps.

    • Reply
      Sue Moran
      October 17, 2021 at 2:26 pm

      If your sprouts are really big, you’ll need to slice them in half, or even in quarters. I always look for the smallest ones I can find, and they do well in a hot oven for about 30 minutes. They get crispy on the outside and just tender inside. So basically it depends on the size of your sprouts and how you do or don’t slice them.

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